Health benefits
Mutton: enhance immunity, maintain skin and mucous membrane health
Pepper: enrich blood, protect teeth, protect bones
Ingredients
Mutton ( 300g ) | Carrot ( Half ) |
Wolfberry (appropriate amount) | Ginger (appropriate amount ) |
Chives ( appropriate amount ) | Clean water (appropriate amount) |
Cooking wine ( Two spoons ) | Table salt ( Two spoons ) |
MSG ( Half spoon ) | Pepper ( a spoon ) |
How to make mutton and radish soup
1. Prepare ingredients.Half a white radish, an appropriate amount of mutton, ginger, wolfberry, and chives.
2. Wash the mutton slices and blanch them briefly in a pot of cold water to remove the smell and blood.taste.
3. Soak the blanched mutton in water for a while to remove it more thoroughly.Peel the white radish and cut into small pieces with a knife.Slice ginger.Cut chives into small pieces.
4.Add appropriate amount of water to the pot.Add ginger slices.
5.Turn to high heat and bring to a boil.
6.Add in the chopped radish cubes.
7. Turn up the heat, cover the pot and cook.
8. Boil the water in the pot and cook until the white radish pieces are broken.Add a spoonful of cooking wine and a spoonful of salt.Cover the pot and continue cooking.
9.Cook until the radish becomes slightly translucent and turn to medium heat.Almost half an hour or so.
10.Add the processed mutton slices.
11.Add green onions.Cover and simmer.
12.After the pot is boiled again, remove the foam from the mutton.
13.Add a spoonful of cooking wine, reduce to low heat and simmer.
14. Stew for about an hour.Simmer until the white radish can be penetrated by chopsticks.Add appropriate amount of wolfberry.Simmer for a while.
15. When the wolfberry is boiled and enlarged, add a spoonful of pepper, a spoonful of salt, and half Spoon MSG.Season.
16.Turn off the heat and simmer for a while.Ready to serve.
17. Serve soup.
18.The white radish is crystal clear and the mutton is crispy and delicious.
19. In the cold winter, warm up with a bowl of mutton and radish soup.
20. Mutton and radish soup.
Tips
1.Radish is cool in nature and should not be eaten by those with excess yin and body cold, as well as spleen and stomach deficiency.
2.You can remove the radish skin or not.Unpeeled radish will have better lung-moistening effect.This depends on personal preference.
3.It is not advisable to eat white radish when taking traditional Chinese medicine (except for taking medicine for regulating qi and reducing phlegm).Because radish has the functions of digestion and qi-breaking, especially when taking nourishing traditional Chinese medicines such as ginseng, eating radish will reduce the effect of the tonic and make it lose its tonic effect and fail to achieve the therapeutic purpose.
4.Blanching the mutton in advance can remove part of the mutton smell.When blanching, you can add a little bit of Sichuan peppercorns or tangerine peel or white rice vinegar to the water to achieve the effect of removing the mutton smell.
5.Sprinkle some pepper before cooking, mainly because pepper can remove fishy smell and warm the gastrointestinal tract.
6.Adding a little cooking wine to the mutton soup can remove the fishy smell and enhance the flavor.
7.The mutton must be cooked until it is soft and rotten before it can be eaten.If you have to chew it hard, it is not conducive to the digestion of the spleen and stomach.
8.It is not advisable to put the wolfberry and green onion segments too early.Just put them in and cook them for a while before taking them out of the pot.Putting it in too early and cooking it for too long not only affects the taste, but also loses nutrients.
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